Place pears, red wine and sugar in a large saucepan over medium heat. Cut a piece of greaseproof paper into a disc to fit the top of the saucepan. Bring pear mixture to a simmer. Reduce heat to low and cook, covered with greaseproof paper, for 30 minutes or until tender. Remove from heat and set aside to cool completely.

Preheat oven to 160°C. Grease and line the base and side of a 22cm round (base measurement) cake pan with baking paper. Place flours, extra sugar, polenta, butter, eggs, baking powder, ricotta, orange rind and juice in a large bowl. Use an electric mixer to beat until well combined.

Use a slotted spoon to transfer pears to the base of prepared cake pan. Pour over cake mixture and smooth the surface. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan to cool completely.

Meanwhile, place the pear syrup over high heat and bring to the boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens. Remove from heat and set aside to cool.

Turn the cake onto a clean surface. Cut into wedges. Drizzle with syrup and serve with double cream, if desired.

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